Old-fashioned Pork Stew

Tender pork pieces that fall apart with a fork, bound by a smooth, glossy sauce. The aroma of reduced white wine and thyme fills the room when the lid is lifted.

• Prep time: 20 min
• Cook time: 100 min
• Difficulty: Medium
• Calories: 678
• Protein: 40 g
• Carbs: 16 g
• Fat: 44 g

Ingredients

• 800 g Pork shoulder ( cut into large cubes )
• 2 tbsp Duck fat
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( in thick slices )
• 2 piece Garlic ( minced )
• 30 g Wheat flour
• 250 ml Dry white wine
• 250 g Button mushroom ( quartered )
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Veal stock concentrate

Instructions

1. Brown the meat

   Heat the duck fat in a cast iron pot. Sear the pork cubes over high heat until a golden crust forms on all sides. The juices should mark the bottom of the pot.

2. Sauté the garnish

   Add the onions, carrots, and garlic. Let them sweat for a few minutes while stirring until the onions become translucent and absorb the cooking fat.

3. Dust and deglaze

   Sprinkle the flour over the meat (singer). Stir for two minutes to cook it, then pour in the white wine. Vigorously scrape the bottom with a wooden spatula to release all the juices.

4. Simmer

   Add the bouquet garni, mushrooms, and veal stock. Cover with water to height. Bring to a boil, then lower the heat to minimum. Simmer covered until the sauce coats the spoon and the meat is very tender.

Chef's tips

• Don't overcrowd the pot when searing the meat; do it in two batches if necessary so the pieces brown instead of boiling.
• If the sauce is too thin at the end, remove the lid and increase the heat for a few minutes to reduce it until it becomes syrupy.

Storage

Keeps for 3 days in the refrigerator in an airtight container. It tastes even better gently reheated the next day.